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Simple Ugandan Matoke Recipe

Using Potatoes Instead of Green Bananas in Ugandan Matoke

Green bananas make an excellent substitute for potatoes in many recipes. Replacing potatoes with green bananas will add a subtle sweetness, earthy flavor, starchy texture, and neutral taste that pairs well with many seasonings. Matoke, a Ugandan vegetable stew, is traditionally a potato stew alternative.

Using potatoes instead of green bananas in the simple Ugandan stew creates a dish with a creamier texture and a more neutral taste, but you would lose the distinctive earthy, slightly sweet flavor that green bananas provide. The green banana stew dish might also feel heavier and more starchy due to the properties of potatoes. Green bananas are the better choice if you aim for authenticity, but potatoes could still make for an enjoyable alternative.

Ugandan Matoke with green bananas

Why Green Bananas Work as a Substitute for Potatoes 

The starch content, like potatoes and green bananas are rich in starch, which makes them great for thickening stews, soups, and curries. Classically, our Ugandan banana dish traditionally uses green bananas. When boiled, green bananas have a firm yet smooth texture, much like boiled potatoes. Their mild flavor adapts easily to various seasonings and dishes. They provide a good source of dietary fiber, potassium, and vitamins, sometimes making them a healthier alternative. 

How to Use Green Bananas 

Boil green bananas, peel them, and mash them with butter, salt, and a splash of milk or coconut milk for a creamy mash similar to mashed potatoes. Slice and fry them to create chips or wedges, akin to potato fries. Add peeled, chopped green bananas to soups and stews as you would with potatoes, your Simple Ugandan Matoke recipe​ below is the perfect easy aromatic stew as green bananas absorb flavors beautifully. Roast them with your favorite spices and a drizzle of oil for a crispy side dish.

How to make Ugandan Matoke

Pro Tip for Peeling Green Bananas
To avoid the sticky sap from green bananas, try boiling them first for 5-7 minutes before peeling. This will soften the skin and reduce the sap, making it much easier to peel without the mess. Once they're partially cooked, the peel will come off smoothly, and you can avoid the sap sticking to your hands. If you still want to peel them raw, using gloves or rubbing a little oil (like coconut oil or vegetable oil) on your hands before peeling can also help prevent the sap from sticking.

Ugandan Green Banana Recipe

Ingredients

3 green bananas (or 3 firm large potatoes)

1 medium onion, chopped

2 tomatoes, chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

1 teaspoon ginger, grated (optional)

1 cup water or broth

Salt and pepper to taste


Directions

Peel the green bananas (wear gloves to avoid the sticky sap). Cut them into medium-sized pieces. In a pot, heat the oil and sauté onions, garlic, and ginger (if using) until fragrant and softened. Stir in the chopped tomatoes and cook until soft. Add the chopped bananas to the pot, then pour in the water or broth. Season with salt and pepper. Cover and simmer on low heat for about 20-30 minutes or until the bananas are soft and cooked. Stir occasionally, adding more water if necessary. Once the bananas are tender and the flavors have blended, serve hot as a side dish with your favorite protein.

Traditional Ugandan dish

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